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About Me

I’ve been cooking as long as I can remember, professionally since I was 17. I love everything about food, and spent my life pursuing it. I was an apprentice pastry chef in Innsbruck Austria before I even went to cooking school. After graduating from the Culinary Institute of America I became a full fledged Pastry Chef for a high end country club, and love it as I did there was so much more to be done, which eventually led me to catering. My catering company is just what I want it to be; I get to do something different everyday either in the kitchen or helping a bride design her ideal wedding or just researching new recipes out of my own imagination.
If you would like more details about my career, please the About page on my website www.SonomaCaterers.com.

Rub thighs with herbs and s&p, then bake at 350 degree for approximately 30 minutes, till cooked through.Remove from pan, but save the juice (there is usually some pan gunk you will want to strain out)

Sauté the onions and garlic in the olive oil until tenderTransfer to deep baking dishAdd chicken, juice, artichokes, mushroom and tomatoesAdd enough white wine or chicken stock to coverBake cover 1½ hours, until very tenderDrain the juice from chicken

2 Tbs Olive Oil2 Tbs FlourChicken Juice

Bring juice to a boilCombine the oil and flour to create a slurrySlowly whisk the slurry into the juice till it reaches the thickness you desireAdd back to the chicken mixture